Silky Middle Eastern Ice Cream
Discover authentic middle eastern ice cream with stretchy, creamy texture. This traditional Booza recipe uses mastic gum for that signature chew everyone loves!
Middle eastern ice cream isn’t your typical scoop—it’s wonderfully stretchy, delightfully chewy, and stays creamy even when frozen solid. Made with mastic gum and a cornstarch base, this Arabic ice cream (known as Booza) has an almost taffy-like texture that’ll make you wonder why all ice cream isn’t made this way.
I’ll never forget my first bite of traditional Middle Eastern ice cream at a tiny shop in Detroit’s Arab neighborhood. The vendor stretched it like mozzarella cheese, and I was completely hooked. That signature chewiness comes from mastic gum—a resin from Mediterranean trees that transforms ordinary ice cream into something magical.
It took me three tries to nail the texture at home, but now I’m obsessed. If you’re into unique frozen treats, you’ll want to check out this chewy and creamy Asian ice cream dessert next—it’s got a similarly addictive texture!
Table of Contents
Why You’ll Love This Arabic Ice Cream
Booza ice cream is a total game-changer if you’re tired of rock-hard homemade ice cream. Here’s why I make it constantly:
- No ice cream maker needed—just a pot, whisk, and your freezer
- That stretchy, chewy texture is unlike anything you’ve tried (seriously, it’s fun to eat)
- Stays scoopable even after days in the freezer, thanks to the cornstarch
- Customizable toppings—I’m team pistachio all the way, but rose water or crushed baklava? Chef’s kiss
- Impressive but easy—guests always think I’m a kitchen wizard when I serve this
The first time I made this, I kept poking it in the freezer every hour like an impatient kid. The mastic gives it this almost elastic quality that’s absolutely mesmerizing. According to Serious Eats, mastic gum has been used in Middle Eastern desserts for centuries, prized for both its subtle pine-like flavor and its incredible textural properties.
Nutritional Peek (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 4g |
| Carbs | 28g |
| Fat | 17g |
| Fiber | 1g |
Based on 8 servings with pistachios
Ingredients for Traditional Middle Eastern Ice Cream
The beauty of Arabic ice cream lies in its simple, purposeful ingredients. Here’s what you’ll need:
| Amount | Ingredient |
|---|---|
| 4 cups | Whole milk (don’t skimp—the fat matters here!) |
| ½ cup | Cornstarch (this creates that signature body) |
| 1 cup | Sugar (adjust to your sweetness preference) |
| ¼ teaspoon | Salt (enhances all the flavors) |
| ¼ teaspoon | Ground mastic gum (the secret weapon—find it at Middle Eastern markets) |
| 2 cups | Heavy whipping cream (cold from the fridge) |
| To taste | Pistachios, chopped (I’m generous with these!) |
Equipment You’ll Need
Essential:
- Medium heavy-bottomed pot (prevents scorching)
- Whisk (elbow grease required!)
- Electric mixer or stand mixer
- Large mixing bowl
- Freezer-safe container with lid
Optional but nice:
- Rubber spatula for scraping every last bit
- Ice cream scoop warmed in hot water
How to Make Middle Eastern Ice Cream Step by Step
Making middle eastern ice cream is like a fun science experiment that ends deliciously. Let me walk you through it:
Step 1: Create the cornstarch base. In your pot, whisk together the milk, sugar, salt, and cornstarch until completely smooth—no lumps allowed, friends. I learned the hard way that lumps turn into weird chewy bits (and not the good kind).
Step 2: Cook it low and slow. Place the pot over medium heat and stir constantly. Your arm might get tired, but trust me—this prevents burning and ensures even thickening. After about 8-10 minutes, you’ll see bubbles starting to pop on the surface.
Step 3: Add the magic. Sprinkle in that ground mastic gum and keep stirring. The mixture will transform from liquid to thick pudding-like consistency in about 2-3 more minutes. It should coat the back of your spoon heavily.
Step 4: Cool completely. Turn off the heat, cover the pot, and let everything come to room temperature. I usually make this base in the morning and let it chill while I do other things. Patience is key here—if you add it to whipped cream while warm, you’ll end up with sweet milk soup (ask me how I know).
Step 5: Whip it good. In a large bowl, beat that cold heavy cream until you’ve got stiff peaks. It should stand up proudly when you lift the beaters. This usually takes 3-4 minutes with an electric mixer.
Step 6: Bring it together. Gently fold your cooled cornstarch mixture into the whipped cream, beating until everything’s silky smooth. The texture should be like thick mousse. Now’s the time to fold in half your pistachios if you want them throughout (I save some for the top because I like the crunch contrast).
Step 7: Freeze and dream. Pour into your container, smooth the top with a spatula, and freeze for at least 8 hours. Overnight is perfect. The hardest part is waiting!
Step 8: Serve with flair. Scoop into bowls, shower with more pistachios, and watch everyone’s faces light up at that first stretchy, chewy bite.
Pro Tips for Perfect Booza Ice Cream
Traditional Middle Eastern ice cream has a learning curve, but these tricks will get you there faster:
- Stir constantly during cooking—any scorched bits will ruin the delicate flavor
- The mastic matters: Too little and you won’t get the chew; too much and it tastes medicinal. A quarter teaspoon is the sweet spot
- Room temperature is crucial: That cornstarch base must be completely cool before mixing with cream
- Don’t over-beat the final mixture: Just until combined and smooth—over-mixing can deflate your cream
- Freeze in a shallow container if possible—it freezes more evenly and scoops easier
According to the Exploratorium’s Science of Cooking, the cornstarch acts as a stabilizer, preventing large ice crystals from forming. That’s why this ice cream stays creamy and scoopable even after days in the freezer.
Troubleshooting Your Arabic Ice Cream
Mixture won’t thicken: You might not have cooked it long enough. Keep stirring over medium heat—it’ll get there! It should coat your spoon thickly.
Lumpy texture: Those cornstarch lumps didn’t dissolve at the beginning. Next time, whisk more thoroughly before heating, or strain the mixture if needed.
Too hard to scoop: Let it sit at room temperature for 5-10 minutes before scooping. Even with the cornstarch, super cold freezers can make it firm.
Not stretchy enough: You might need fresher mastic gum (it loses potency over time) or slightly more of it. Some brands are stronger than others.
Tastes too “piney”: That’s the mastic—reduce it to ⅛ teaspoon next time if you’re sensitive to the flavor.
Delicious Variations to Try
Once you’ve mastered traditional Booza ice cream, the flavor world opens up:
Rose pistachio: Add 1-2 teaspoons of rose water to the cornstarch base for that classic Middle Eastern combination. Dreamy!
Orange blossom: Swap rose water for orange blossom water and top with candied orange peel.
Chocolate Booza: Whisk in ½ cup cocoa powder with the cornstarch. Rich, stretchy chocolate heaven.
Baklava crunch: Fold in crushed baklava pieces just before freezing. The honey-soaked phyllo adds incredible texture.
Dairy-free attempt: I haven’t perfected this yet, but coconut cream might work in place of the heavy cream. The milk substitution is trickier because you need the protein for structure.
Looking for more frozen adventures? This Asian ice cream dessert has a similar chewy appeal that’ll keep your freezer exciting.
Serving, Storage & Keeping It Fresh
Serve your Middle Eastern ice cream in small bowls with extra chopped pistachios, a drizzle of honey, or even a sprinkle of sumac for a tart kick. I love pairing it with strong Turkish coffee—the bitter and sweet contrast is unbeatable.
Storage: Keep it in an airtight container for up to 2 weeks in the freezer. The cornstarch base means it won’t get rock solid like regular ice cream, which is honestly the best part about Arabic ice cream.
Scooping tips: Run your ice cream scoop under hot water between scoops for the prettiest servings. The ice cream should have a bit of resistance but still scoop smoothly.
No-Waste Kitchen Magic
Got leftover cornstarch mixture before you add the cream? It makes an incredible custard base for trifles or you can eat it straight up as pudding (no judgment here—I’ve done it with cinnamon on top).
Extra whipped cream? Use it to top your morning coffee or fold it into pancake batter for the fluffiest pancakes of your life.
Those pistachio shells? Don’t toss them! They make gorgeous natural mulch for your garden plants and add a lovely texture to pathways.
Your Questions Answered
Can I freeze this Middle Eastern ice cream in popsicle molds? Absolutely! The stretchy texture makes for really fun popsicles. Freeze for about 6 hours until solid. They’re easier to unmold than regular ice cream pops because of the elasticity.
Where can I buy mastic gum for Booza ice cream? Check Middle Eastern grocery stores, Mediterranean markets, or order it online. It’s sometimes labeled as “Arabic gum” or “mastic tears.” A little goes a long way, so one bag will last you many batches.
What does traditional Middle Eastern ice cream taste like? It’s creamy and subtly sweet with a delicate, slightly resinous flavor from the mastic—kind of piney and fresh. The texture is the real star though—chewy, stretchy, and unlike any other ice cream.
Can I make Arabic ice cream without mastic gum? You’ll lose that signature chewiness that makes Booza special, but you’d still have a delicious, stable ice cream. It just wouldn’t be authentic traditional Middle Eastern ice cream anymore.
Why isn’t my ice cream stretchy? The mastic might be old (it loses potency), you didn’t use enough, or the cornstarch base wasn’t cooked thoroughly. Make sure you cook it until genuinely thick and use fresh mastic.
How long does Middle Eastern ice cream last? In an airtight container, it’ll stay delicious for up to 2 weeks. The cornstarch keeps ice crystals small, so it maintains that creamy texture longer than regular ice cream.
A Sweet Ending
There’s something magical about making middle eastern ice cream at home—that first scoop when you realize you’ve actually captured that stretchy, chewy texture is pure joy. Whether you pile on the pistachios or keep it simple, this Booza will become your new favorite frozen treat. It’s conversation-starting, crave-worthy, and honestly, just plain fun to eat.
I’d love to see your creations! Drop a comment below with your favorite topping combination or tag your photos—did you go classic pistachio or get creative? And if you’re hunting for your next dessert adventure, this silky tahini cream dessert has that same Middle Eastern magic you’ll adore.
Now go forth and make some stretchy, dreamy ice cream. Your freezer will thank you!
Silky Middle Eastern Ice Cream (Booza)
Ingredients
Equipment
Method
- In your pot, whisk together the milk, sugar, salt, and cornstarch until completely smooth—no lumps allowed. Make sure there are no lumps as they turn into weird chewy bits during cooking.
- Place the pot over medium heat and stir constantly. After about 8-10 minutes, you’ll see bubbles starting to pop on the surface. Your arm might get tired, but this prevents burning and ensures even thickening.
- Sprinkle in the ground mastic gum and keep stirring. The mixture will transform from liquid to thick pudding-like consistency in about 2-3 more minutes. It should coat the back of your spoon heavily.
- Turn off the heat, cover the pot, and let everything come to room temperature. Let it chill completely—if you add it to whipped cream while warm, you’ll end up with sweet milk soup.
- In a large bowl, beat the cold heavy cream until you’ve got stiff peaks. It should stand up proudly when you lift the beaters. This usually takes 3-4 minutes with an electric mixer.
- Gently fold your cooled cornstarch mixture into the whipped cream, beating until everything’s silky smooth. The texture should be like thick mousse. Now’s the time to fold in half your pistachios if you want them throughout.
- Pour into your freezer-safe container, smooth the top with a spatula, and freeze for at least 8 hours or overnight. The hardest part is waiting!
- Scoop into bowls, shower with more pistachios, and serve. Watch everyone’s faces light up at that first stretchy, chewy bite.
